Fungus among US?
Because we believe in the power of Mushrooms!
Please check back often as we update our inventory.
Please check back often as we update our inventory.
Please note:
* 1 oz. of dry mushrooms reconstitutes to 3-4 oz. of mushrooms.
* To prepare, start by rinsing the product in cold, running water to remove any debris.
* To reconstitute, put the desired amount of mushrooms to be used in a bowl, cover with boiling water and then let them soak for 15-20 minutes prior to draining.
* Shelf life is 2 years if stored in a cool dry place away from direct sunlight.
* 1 oz. of dry mushrooms reconstitutes to 3-4 oz. of mushrooms.
* To prepare, start by rinsing the product in cold, running water to remove any debris.
* To reconstitute, put the desired amount of mushrooms to be used in a bowl, cover with boiling water and then let them soak for 15-20 minutes prior to draining.
* Shelf life is 2 years if stored in a cool dry place away from direct sunlight.
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Shiitake Mushroom Caps |
Beautifully ornate and looking like hand carved wood hardware these flower top shiitake caps are one of the most striking mushrooms around. Their flavor is as floral as their appearance while maintaining their meaty flavor. The perfect mushroom when plating matters as much as the taste.
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Shiitake Mushrooms, Dried
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Dating back thousands of years the dried shiitake has been used in medicine and cooking throughout Eastern Asia. The mushroom was often ground up or used in teas and prescribed for respiratory infections, to improve blood circulation, and to prevent aging. The fact that it tasted so otherworldly that it was thought to be a gift from the gods made it a medicine that many were happy to take.
The shiitake is a mushroom that is always preferred dried over fresh. Dried and reconstituted, the mushroom has a far more intense flavor and the broth can be used for de-glazing pans and adding to soup stocks. |
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Shiitake Mushrooms, Sliced |
When paired with rice pilaf, stir-fry, or risotto these Shiitake Mushrooms impart their earthy, full-bodied flavor. Infusing soups or sauces with their umami flavor
Umami-packed slivers of these dehydrated shiitake mushrooms are milder than our whole mushroom |
Lentinula edodes
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Shiitake Mushroom Powder |
This bulk dried shiitake mushroom powder may just be the thing your soups and stews have been looking for.
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Cantharellus cibarius
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Chanterelle Mushrooms, Dried |
The epicurean's delight. This isn't a mushroom to be eaten. It's a mushroom to be experienced!
Tasting of apricots, pepper, and a touch of nutmeg the chanterelle has always been a popular mushroom in the kitchen. When fresh they are often braised and sometimes pickled. We're a fan of simplicity: sauté them with butter, shallots, and then finish them off with a heavy pour of cream.
These dried Chanterelle mushrooms for sale should be reconstituted in water, or with a homemade chicken or vegetable broth. The mushrooms can then be used in any dish as you would fresh. The liquid used for reconstituting them should be saved for soups or risottos where the flavor can shine. |
Hericium erinaceus
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Lion's Mane Mushrooms, Dried |
So why is this mushroom called Monkey Head? That’s what you want to know, right? Well, when first picked the bulbous mushroom possesses long, hairy spines that give it a soft and furry look. That, combined with the shape, makes the mushroom look a bit like a small monkey’s noggin.
In Chinese and Tibetan cuisine the mushroom is used most often as a vegetarian replacement for pork, beef, lamb, and venison. The texture is somewhat scallop-like. Once reconstituted it usually seared or simply added to soups and stews where its meaty texture and gamey flavor can best be appreciated. |
Grifola frondosa
(Hen of the woods)
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Maitake Mushrooms
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A North American favorite on the East Coast, the Hen of the Woods mushroom grows in large, clustered masses that look like the feathery tails of chickens. (Hence the name.) They have an enjoyable flavor that possesses a subtle spice.
The Hen of the Woods mushroom pairs well with strongly flavored dishes that have been smoked, grilled, or massaged with a potent spice rub. Of course, this shroom can also take the place of meat in pasta dishes, mixed grills, or tucked into tacos with a bit of pico de gallo and hot sauce. |
Morchella
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Morel Mushroom,
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Mushroom hunters search high and low for true Morels, and a lucky few have secret spots where they know a bounty will grow every year. Try asking any hunter where their spot is and you’ll be greeted with silence. No mushroom hunter will ever give up dried morel mushrooms.
It’s understandable. Dried morel mushrooms have a delicate flavor that only lingers around for a short while. It’s gone the moment you swallow. Chewing is another matter. The flavor is mighty when chewing. It’s a mushroom that’s truly worth the hunt. However, some home gardeners get lucky. It’s not unheard of to buy woodchips for a garden and then after a rain find little armies of Morels springing up. You can add a bit of salt and cracked pepper for a classic preparation or toss with pasta and serve in a cream sauce with generous shavings of Parmesan. |
Pholiota microspora
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Nameko Mushrooms, Dried |
Due to a gelatinous coating (it’s that light lacquer you see on its dried form), these whole Nameko mushroom has numerous unique uses. Often the mushroom’s broth is added to stocks or soups such as Miso, to not only add a savory, nutty, buttery, even scotch-like flavor; but to thicken it as well. The mushrooms themselves can add their own body and flavor.
Next time you need to make a sauce for your stir-fry avoid using cornstarch. Instead, try adding a pinch of flour and some of the hydrating broth from some Nameko mushrooms. You’ll quickly find it works quite well and the dehydrated forest Nameko lend a pleasant bite and taste. |
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Reishi Mushroom |
Lingzhi, also known as reishi, is the ancient "mushroom of immortality", revered for over 2,000 years. Uncertainty exists about which Ganoderma species was most widely utilized as Lingzhi mushroom in ancient times, and likely a few different common species were considered interchangeable. However, in the most famous book of herbal medicine in China, the Bencao Gangmu (1578), a number of different lingzhi-like mushrooms were used for different purposes and defined by color. No exact current species can be attached to these ancient Lingzhi for certain, but according to Dai et al. (2017)[6], as well as other researchers and based on molecular work, red reishi is most likely to be Ganoderma lingzhi
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